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Patagonia Provisions

Savory Sofrito Empanadas

This empanada recipe is inspired by the traditional pastries first created in the beautiful coastal region of Galicia, Spain – the very same region where we harvest our organic mussels.

SKILL LEVEL: Easy

MAKES: 8 EMPANADAS

INGREDIENTS

PUTTING IT ALL TOGETHER

  • Preheat oven according to directions for biscuit dough (usually 375°F).
  • Place mussels in a medium bowl. Add olives and mix gently.
  • Dust cutting board or clean surface with flour. Take each biscuit and roll out to a 6” diameter. Dust with flour as needed.
  • Fill each biscuit round with mussel mixture, approx. 4-5 mussels in each. Fold biscuit dough over to create a half moon shape and crimp the edges tightly with a fork. Place on a baking sheet lined with parchment paper.
  • In a small cup, beat egg with 1 tablespoon of water until well combined and frothy. Brush each empanada with egg mixture.
  • Bake empanadas until golden brown, approx. 10-15 minutes.
  • Serve hot.